March 4th, 2016

Mint Chocolate Chip Bundt Cake with Andes Mint Ganache

Mint Chocolate Bundt 072


The taste of mint and chocolate is hard to beat {well maybe peanut butter and chocolate – both are classics}.  This Mint Chocolate Chip Bundt Cake is filled with rich chocolate flavor highlighted by a mint cream cheese filling and a creamy ganache made with fresh cream, butter, sugar and Andes Mints- Amazing.  The beautiful green center makes it a perfect treat for St. Patrick’s day, Christmas – or let’s be honest; when do you ever need an excuse for a special minty-chocolate treat.


Mint Chocolate Bundt 079


If you are a fan of Mint and Chocolate together, be sure to check out our Mint Chocolate Chip Pancakes, Grasshopper Ice Cream Pie,  Andes Mint Chocolate Chip Cookies, and Thin Mint Cookie Bark.



Mint Chocolate Chip Bundt Cake with Andes Mint Ganache


For the Filling
1 (8 oz) package cream cheese, softened
1/3 cup sugar
1 tablespoon flour
1 egg
1/4 teaspoon peppermint extract
4-6 drops green food coloring

For the Cake
1 Devils Food cake mix
2 small boxes instant chocolate pudding
1 c. sour cream
½ cup oil
½ cup warm water
4 eggs
2 teaspoons peppermint extract
½ cup chocolate chips

For the Andes Mint Ganache
1/3 cup heavy cream
1 tablespoon butter
1 tablespoon sugar
20 Andes Mints chopped coarsely
4 Andes Mints chopped small for garnish if desired


Preheat oven to 350 and prepare bundt pan with grease and flour, or a baking spray with flour.

In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Combine the sugar and flour and add to cream cheese.  Mix in the egg, mint extract and  food coloring until smooth; set aside.

To make the cake batter, Use an electric mixer on medium speed to mix together the cake mix with the pudding, sour cream, coil, warm water, and eggs until well combined.  Stir in the chocolate chips.  Pour 1/3 of the batter into the prepared bundt pan.  Spoon the filling into the pan keeping the filling in the center– not out to the edges or center.  Carefully add the rest of the batter to the pan.

Bake 45-60 minutes or until done and toothpick comes out clean.  Let cool in bundt pan for about 15 minutes and then turn out onto a wire rack to continue cooling.

Once cake has cooled, place on your serving plate and prepare ganache by mixing the heavy cream, butter, and sugar in a small sauce pan over medium heat until it comes to a boil.  Remove from heat and add the Andes Mints.  Allow to sit for 2-3 minutes to melt.  Whisk until smooth.  Let the ganache cool for about 10 minutes and then drizzle over cake.  Garnish with additional chopped mints if desired.




Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email

2 Responses to “Mint Chocolate Chip Bundt Cake with Andes Mint Ganache”

  1. Can you tell me what bundt pan size you used for this recipe? I was planning on using an 8 in. so I wanted to make sure the measurements were correct. Thank you! – Holly

  2. Holly – I use a 12 cup bundt pan. Good luck with it


grab button 2

Caramel Potatoes

google Ad2